Our restaurant rundown from the last 30 days, September 17, 2016 - October 16, 2016, presented by 24/7 Workout Anytime Concord! Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.

2) GIANNIS
TRATTORIA & PIZZA LOFT

4-602.13; Core; NEED SOME CLEANING OF INSIDES OF
REFRIGERATION UNITS, THE WALKIN COOLER, STOVE AREA OF SPILLED FOOD PRODUCTS AND
SPLATTERS.ALSO NEED SOME CLEANING OF SHELVES AND TOP OF OVEN IN PIZZA LOFT.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary
to preclude accumulation of soil residues.

6-501.12; Core; NEED SOME FLOOR CLEANING IN THE BAR AREA
AROUND COOLERS AND IN CORNERS NEED CLEANING, ALSO FLOORS AND FLOOR AREA AROUND
DISHMACHINE NEED DETAIL CLEANING. PIZZA LOFT FLOOR NEEDS CLEANING AROUND OVEN
AND PREP UNIT AND IS IN POOR REPAIR IN PLACES. (A) PHYSICAL FACILITIES shall be
cleaned as often as necessary to keep them clean

3) ASIAN GARDENS

6-202.15; Core; Back screen door in use and not self
closing(drags floor) and top of door with large gap. Per 6-202.15, outer
opening must have self-closing, tight fitting doors to protect against the
entry of insects and other pests.

4-101.19; Core;Remove aluminum foil from hood supports. The
foil is not a cleanable surface and collects grease and becomes loose and could
be a contamination source. Per 4-101.19,NonFOOD-CONTACT SURFACES of EQUIPMENT
that are exposed to splash, spillage, or other FOOD soiling or that require
frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent,
and SMOOTH material.

Bottom 3

1) CAPTAIN D’S
#507

2-102.12; Core; PIC did not have approved Food Safety
training. Effective 1/1/2014, a two-point deduction will occur if PIC (person
in charge) at time of inspection does not have food safety training. No one at
facility has passed an ANSI accredited test.

6-301.12; Priority
Foundation; Provide paper towels (or another sanitary means of drying hands) at
all hand-sinks. There was not any paper towel at hand sink in kitchen area at
time of inspection. Facility was not open, but food prep was being performed at
this time. CDI.

4-602.11; In EQUIPMENT such as ice bins and BEVERAGE
dispensing nozzles and enclosed components of EQUIPMENT such as ice makers,
cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing
lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a
frequency specified by the manufacturer, or (b) Absent manufacturer
specifications, at a frequency necessary to preclude accumulation of soil or
mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A
FREQUENCY TO KEEP SLIME AND MOLD FREE. THERE WAS ALSO MILDEW PRESENT ON GUARD
OF ICE MACHINE.

3-501.16 (A)(2) and
(B); Priority; All cold potentially hazardous foods shall be held at a
temperature not to exceed 45 F (TOSSED SALAD- 52 F, FISH- 52 F, MACARONI AND
CHEESE- 52 F, RICE- 54 F). Manager stated that tossed salads were left in
cooling unit near front counter overnight. Items in refrigerator were placed in
there this morning around 9:45 am. CDI- Tossed salads were discarded into trash
can. Items from refrigerator were placed in walk-in cooler and allowed to
chill.

7-102.11; Priority
Foundation; Working containers used for storing poisonous or toxic materials
such as cleaners and sanitizers taken from bulk supplies shall be clearly and
individually identified with the common name of the material. Observed
sanitizer bucket near tea urns that was not labeled. CDI.

4-302.12; Priority
Foundation; All refrigeration units shall be equipped with temperature
measuring devices. Observed refrigeration units that did not have thermometers.
Thermometer of refrigeration unit was not working properly. CDI.

3-302.12; Core; Except for containers holding Food that can
be readily and unmistakably recognized such as dry pasta, working containers
holding food or food ingredients that are removed from their original packages
for use in the food establishment, such as cooking oils, flour, herbs, potato
flakes, salt, spices, and sugar shall be identified with the common name of the
food. Observed container of rice seasoning that was not labeled.

2-402.11; Core; Food Employees shall wear hair restraints
such as hats, hair coverings or nets, beard restraints, and clothing that covers
body hair, that are designed and worn to effectively keep their hair from
contacting exposed Food; clean equipment, utensils, and linens; and unwrapped
single-service and single-use article. Observed employee not wearing a hair
restraint while preparing food.

4-901.11; Core; After cleaning and sanitizing, equipment and
utensils: shall be air-dried or used after adequate draining as specified in
the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert
ingredients for use in antimicrobial formulations (food-contact surface
SANITIZING solutions), before contact with FOOD. Allow containers proper time
to air dry before stacking.

4-903.11(A) and (C); Core; Single-service and Single-use
articles shall be stored and kept in the original protective package or stored
by using other means that afford protection from contamination until used.
Observed single-service trays stored in storage room that were not in plastic
of boxes for protection. Single-Service and Single-Use Articles shall be stored
and kept in the original protective package or stored by using other means that
afford protection from contamination until used. Inverted single-service trays
stored at serving line.

4-601.11(B) and (C); Core; NonFood-contact surfaces of
equipment shall be free of an accumulation of dust, dirt, FOOD residue, and
other debris. Clean exterior of fryers, oven, broilers, and refrigeration units
in kitchen area. Clean door on walk-in cooler and freezer.

6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as
often as necessary to keep them clean. Clean grease splash from walls behind
fryers in kitchen area. Clean dust from ceiling near hood system in kitchen
area.

2) Fatz Café

2-102.11; There must be someone in charge at all times that
is certified in food safety. There is no one present that is certified.

4-601.11 (A);
Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be
clean to sight and touch. Many pans, tongs, scoops and other items had been put
up as clean. Clean also the underside of the ice bin lids. All were sent back
to be washed.

3-501.17; Priority
Foundation; Several items in walk-in were not date marked and/or had old date
labels on them. All ready-to-eat items that are potentially hazardous that
won't be used within 24 hours must be date marked. All were marked with the
correct date.

2-402.11; Core; Hair restraints (hat or hair net) must be
worn by all food preparers. They were not wearing any.

4-901.11; Core; Must air dry pans, bowls, etc. before
stacking. Many were stacked up wet.

4-903.11(A) and (C); Core; Single service items must be
stored in a clean, dry location where they will not be exposed to splash or
other contamination. Move single service items from next to the can wash or
provide a barrier between the can wash and the shelf unit. Potential for dirty
water to be splashed in this area.

4-601.11(B) and (C); Core; Non-food contact surfaces must be
kept clean. Can rack (including old cans), shelves under plating area and
around the cooler doors on the grill line all need cleaning.

6-501.11; Core; Floor, walls and ceiling must be kept in
good repair. Floor is in poor repair throughout kitchen. Floor coating is very
worn. Replace ceiling tile that is water damaged above slicer. Replace with an
approved washable surface.

4-602.11; In EQUIPMENT such as ice bins and BEVERAGE
dispensing nozzles and enclosed components of EQUIPMENT such as ice makers,
cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing
lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a
frequency specified by the manufacturer, or (b) Absent manufacturer
specifications, at a frequency necessary to preclude accumulation of soil or
mold. Mold and mildew present on interior guard of ice machine.

3-501.17; Date mark all potentially hazardous foods once the
package is opened. Foods at 42 F to 45 F to be date marked for 4 days and foods
at 41 F or less to be date marked for 7 days (sliced turkey). Date on sliced
turkey is 9/21. Today's date is 9/30. Temp of turkey is 49 F. CDI- Item was
discarded into trash.

6-202.15; Core; Outer openings of a food establishment shall
be protected against the entry of insects and rodents by solid, self-closing,
tight-fitting doors. Adjust hinges on restroom doors to complete self-closure.

3-305.11; Core; Food shall be protected from contamination
by storing the food at least 6 inches above the floor. Observed some boxes of
food product on floor of walk-in freezer. Observed some buckets of icing on
floor of food prep area.

4-501.11; Core; Equipment shall be maintained in good
repair. Glass door refrigerator near front counter is reading 54 F. Make
station cooler near hood system is not working properly. Internal food temps
are 49- 53 F. Manager will bring in maintenance man to repair units or replace
them. TCS items will not be placed in units until repaired or replaced.

4-601.11(B) and (C); Core; NonFood-contact surfaces of
equipment shall be free of an accumulation of dust, dirt, FOOD residue, and
other debris. Clean hood screens on hood in kitchen area. Clean shelving and
equipment in kitchen area (food debris present).

6-501.13; Core; PHYSICAL FACILITIES shall be
cleaned as often as necessary to keep them clean. Clean floors in corners and
hard-to-reach places. Clean dust and splash from walls in kitchen area. Clean
dust from ceiling near hood system

Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.

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